Grape Variety: Pinot noir
Yield per hectare: 80q
Maximum production of bottles: 1000
Harvest: first week of September
Vinification: the grapes are destemmed and pressed and the alcoholic fermentation starts at the controlled temperature of 15/16 °C and lasts for 10/15 days. The wine stays on the yeasts for 4/5 months in a steel tank. Wine and sucrose (liquer de tirage) are added to the “cuvée” at the moment of the stopperig of the bottle, to provoke secondary fermentation.
Ageing: minimum 36 months of bottle. The bottles are taken in basement near the mountain rock to mantein the wine cool during the ageing period. After the disgorging the bottles are stored for about 4 months and then selled.
Flavor profile: in the glass it has a mild perlage and it has the citrus fuits taste. The typical perfumes of Pinot noir fuses with the crust of bread and the flavor is very fresh.
Pairings: it’s perfect with appetizer, fish, shellfish, exotic fruits.
Bottle seize: 0,75 L